Recipes
Plantain Tostones
| Serves | 6 |
|---|---|
| Ingredients | Fruit |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Latin |
Source: Saint Clare’s Hospital, Denville, N.J.
This plantain dish is simple to make and features a housemade sauce. This works well for an appetizer or side dish.
Ingredients
Oil to fry
2 plantains
Salt to season
Colombian Garlic Aji Sauce
1 cup fresh cilantro, chopped
3 tbsp. chopped scallions
2 tbsp. finely chopped fresh garlic
1/2 finely chopped jalapeño
1 tbsp. chopped onion
2 tsp. lime juice
4 tbsp. water (optional)
Salt to taste
Yield: 1 cup sauce
Steps
- Heat oil to fry.
- Skin green plantain and cut into 1.5- or 2-inch long pieces.
- When oil is medium-hot, add plantain and fry until golden.
- Drain and rest for about 10 minutes.
- Keep plantain standing vertically and in between 2 pieces of plastic or parchment paper, smash with heavy, flat-bottomed utensil, like small sauté pan, mallet or tostones maker. Plantain forms jagged circular shape.
- Hold until ready to refry.
- Fry in medium to hot oil until golden brown.
- Drain and sprinkle salt while hot.
- Serve hot and crisp with dipping sauce, such as Colombian Garlic Aji or any aioli.
Colombian Garlic Aji Sauce
- Mix all ingredients.
- Set aside for at least 45 minutes or more for flavors to meld.